Yield
4 servings (serving size: 1 1/2 cups moo shu and 3 pancakes)

You can substitute flour tortillas for the Quick Chinese Pancakes, if desired.

How to Make It

Step 1

Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain; slice mushrooms into thin strips.

Step 2

Heat sesame and vegetable oils in a large nonstick skillet or wok over medium-high heat. Add eggs, and stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan, and stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions and next 4 ingredients (onions through hoisin sauce), and stir-fry 1 minute. Stir in eggs. Garnish with fresh chives, if desired. Serve with Quick Chinese Pancakes.

Ratings & Reviews

Not five stars

CherylB
November 25, 2015
My husband made this recipe as written. If you love vinegar I suggest not changing the recipe. If I make it again I will decrease the vinegar added to the recipe or following the five star review by adding more of the other spices.

mandapooh's Review

mandapooh
April 29, 2010
This was really good. I used turnips and carrot in place of the pepper, but many crisp veggies would work well here. I also used fresh shitake mushrooms instead of dried, doubled the amount of ginger and garlic, and added a little water and cook time to get the veggies a little more tender. Next time I will decrease the eggs and add some tofu, but overall a great meal.